I made it to 40 weeks! (Not sure if that should have an exclamation point or not, actually) I have to admit, though; I cheated and made this recipe a month ago just in case I wasn’t feeling up to baking this week. Little did I know that I would be feeling so relaxed and enjoying all of this free time I’m having as I have been on not-really-maternity maternity leave (is it technically maternity if there is no outside baby yet? not sure).
Disclaimer about this recipe: I bought a fancy tin of McCann’s steel-cut oats to be fancy and thought, “I’ll use them in this recipe!” This was a terrible idea. If you know anything about steel-cut oats, which I did not (apparently), you know that they are little pellets that need to be soaked for a long time before they are at all worthwhile. If you try to sub them in a recipe that is baked for a short period of time for quicker-cooking oats, you will NOT LIKE THE RESULTS.
Shout-out to Lentil for his longevity, even though Shane is sad that they will not share a birthday. Now we wait…BabyWatch 2016 continues…
Difficulty: Easy, one-bowl recipe. Mix it up and spread it in the pan. Most difficult part BY FAR was figuring out how to open the tin of oats (see below; ended up having to flip it upside down and use a can opener because I couldn’t figure out how to pop the top).
Taste: My opinion was that these were pretty terrible. Shane and Matt liked them, and I could see the potential if they were made with the correct type of oats. But with the steel-cut oats I used, it tasted like chomping through rocks. I don’t want to be responsible for anyone breaking a tooth.
So many amazing pumpkin possibilities!